This post with the recipe for Curry Goat marks the kick-off for a series of articles about typical Jamaican flavours and dishes. Those flavours and dishes will surely remind you of Irie times on Jamaica. If you have never tasted Jamaican dishes like Curry Goat before, this is your chance to experience those great Caribbean flavours! We will start with the recipe for Jamaican curry goat and have plans to post recipes for rice and peas and jerk chicken too.
The Jamaican kitchen combines a mixture of cooking methods, flavours, spices and influences from the native people on Jamaica, and the Africans, Spanish, British, Chinese and Indian that populated the island. It is also affected by the fruits and vegetables brought into the island from tropical Southeast Asia. The Jamaican kitchen contains mixed dishes from the various cultures brought to the island with the arrival of people from all over the world.
Jamaican Goat Curry RecipePreparation time: 30 minutes
Cook time: 3 hours
Yield: Serve 8-12
5 Yukon gold potatoes, skinned and chop into 1-inch chunks
6-8 Tbsp curry powder
1-2 Scotch bonnet or Habanero peppers, seeded and cut up.
1-2 cans coconut milk
1/4 cup vegetable oil
1 15-ounce can of tomato sauce or crushed tomatoes
1 Tbsp dried thyme
A 2-inch piece of ginger, peeled and minced
1 head of garlic, peeled and cut up
3-4 cups water
1 Tbsp allspice (see step 1)
3 pounds goat (you can use beef or lamb if you can’t find goat)
2 onions, cut up
1 Create the curry powder. If you can find Jamaican curry powder in a local store, you should use it. If it is not available, you can use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew.
2 Chop the goat into large lumps, 2-3 inches big. If there are bones, you can use them too. Add enough salt and let it come to room temperature for 30 minutes.
3 Warm up the oil in a large pan over medium-high fire. Mix in 2 tablespoons curry powder and heat until it is sweet-scented.4 Tap the meat dry and let it brown well in the curried oil. Do this in batches and don’t overfill the pot. Doing this will take some time, maybe 30 minutes. Set the stewed curry goat aside in a dish.
5 Add the onions and Habanero to the pot and sauté, mixing now and then, until the onions start to brown, around 5 minutes. Trickle some salt over them while they are cooking. Add ginger and garlic, blend good and sauté for 1-2 minutes.
6 Put the meat back into the dish, together with juices left in the bowl. Blend well. Pour in the coconut milk, tomatoes and 5 tablespoons of the curry powder. Mix to combine. When using 2 cans of coconut milk, put in 3 cups of water. When only using 1 can, put in 4 cups of water. Put in the thyme. Boil-gentle and let it cook until the meat is falling-apart tender, at least 2 hours. It can take even longer if you are cooking an adult goat.
7 When the meat is almost done – soft and well done but not yet breaking apart – Put the potatoes in the stew and blend in. When the potatoes are done, The Curry Goat is too.
8 You might need to remove the layer of fat at the top of the Curry Goat before dishing up. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove the bones before you serve the curry.
The stew tastes better the day after, and keeps on getting better, days after the stew was cooked.
Enjoy your Curry Goat meal with Jamaican rice and peas, a coconut rice with kidney beans.
What is your favourite Jamaican dish? Feel free to leave a comment below.
Just love the Jamaican kitchen? More Jamaican recipe’s here: